Côte De Boeuf Recipe

Bring steak to temperature and season

Remove the côte de boeuf from the refrigerator 1 hour before cooking to come close to room temperature. Pat dry with paper towels. Rub with 1–2 tablespoons neutral oil. Generously season both sides and the bone edge with kosher salt and freshly ground black pepper; press seasoning into the meat.

Preheat and sear

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast-iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil. Sear the steak 2–3 minutes per side until a dark brown crust forms, also searing the fat cap/edge for 1–2 minutes to render. Use tongs to hold and sear the bone edge briefly.

Roast with aromatics and baste

Reduce heat under the skillet to medium-high. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak continually for 1 minute. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare (about 12–18 minutes depending on thickness). Use an instant-read thermometer in the thickest part to check doneness.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes to allow juices to redistribute. While the steak rests, finish the sauce and fry the onion strips.

Reduce wine with shallot

While the steak roasts (or immediately after removing from the pan), place the skillet used to cook the steak over medium heat on the stove. If excess fat is present, carefully spoon off all but about 1 tablespoon. Add 1 teaspoon olive oil and the minced shallot to the pan and sauté 1–2 minutes until softened. Pour in 1 cup dry red wine to deglaze, scraping browned bits (fond) from the bottom with a wooden spoon. Reduce the wine by about two-thirds until slightly syrupy (4–6 minutes).

Add stock and herbs

Add 2 cups beef demi-glace or beef stock to the reduced wine. Stir in chopped thyme and parsley. Bring to a simmer and reduce gently until sauce coats the back of a spoon (about 6–10 minutes), creating a balanced jus concentrating the pan flavors.

Finish and season

Remove from heat and whisk in the 2 tablespoons cold cubed butter one piece at a time to mount the sauce and provide sheen. Taste and season with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting as needed. Keep warm until serving.

In a small bowl combine 3 teaspoons prepared horseradish, 1 cup sour cream, 2 tablespoons crème fraîche (if using), 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust horseradish for heat and lemon or salt for brightness. Refrigerate until ready to serve. Bring to cool room temperature before serving alongside the rested steak.

Slice and dry the onion

Peel the large yellow onion and slice it into very thin strips (matchstick or thin baton) about 1/8–1/4 inch wide. Spread the strips on a kitchen towel or paper towels and pat as dry as possible to minimize splatter.

Coat for frying

In a bowl combine 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the dried onion strips with the flour mixture until lightly but evenly coated. Shake off excess flour.

Fry until crisp

In a heavy saucepan or deep fryer heat 2 cups neutral oil to 350°F (175°C). Fry the onion strips in batches so they have room to crisp, about 1–2 minutes per batch, stirring gently — they should turn golden brown and crisp quickly. Use a slotted spoon to lift them out and drain on paper towels. Immediately season with a light pinch of salt while hot.

Keep warm

If making ahead, keep the crisped onions in a single layer on a tray in a low oven (200°F/95°C) for up to 15–20 minutes to preserve crispness. Serve atop or beside the carved steak for texture.

Carve the rested côte de boeuf into thick slices against the grain. Arrange on a warmed platter. Spoon the warm red wine jus and herb sauce alongside or lightly across the meat. Place a generous spoonful of raifort cream on the side or a small ramekin for guests. Scatter the crispy fried onion strips over the steak or on top of the sauce for contrast. Garnish with extra chopped parsley if desired and serve immediately.